Mains -$25
Coq au Vin – Braised chicken with button mushrooms, bacon, garlic and a red wine jus served with Paris mash and vichy carrots
Pan Fried Barramundi Meuniere – Brown butter sauce with parsley, lemon and capers served with baby potatoes, green beans, tomato concasse and toasted almonds
Entrecote au Poirve – Sirloin steak, creamed pepper sauce served with pommes frites and a garden salad
Dessert
Classic Vanilla Crème Brulee with wild berry compote $6.50
Crepes Suzette with orange & brandy sauce and Vanilla ice cream $6.50
Three Cheese with sundried fruits, quince and lavash $8.50
Bookings are essential
